Alright lets get to the good stuff. [cute old school tivo “boop boop” fast forward noise].
Christmas was delightful. Saw the g-parents, they’re looking spritely as always. Skype’d Auntie K and Unkie J and the pups. Also spritely all around. Got into trouble with the sista in chi-town. Jet-setted back to the east coast to ring in 2012 with Manfriend and had a fantastic little jaunt in the city of Brotherly Love with the Inventor of the Flameless Candle and his blushing new bride.
Back in the Queen City, we rounded out our Beverage lab with individual presentations on various spirits. I drew, in a fantastic twist of service industry fate, Grand Marnier. I opened my presentation with this (it really hits its stride around 0:40).
Next up: Skills of Meat Cutting. Where you actually spend 5 hours in a meat locker. A 40-degree meat locker. The only class where people are dyyyying to do the dishes (hot water). This was definitely the hardest class I’ve had. For some reason, I just couldn’t grasp all the different cuts of meat and how they related to the anatomy. We had to know poultry, beef, pork, veal, and game. The actual skill of deboning a cut of meat I mastered no problem. But this?
This was HARD. Luckily, the chef was awesome. We’re two peas in a pod when it comes to food philosophy–he has “eat” and “local” tattooed on his wrists, and ended every lecture with 10-15 minutes of yoga-inspired stretching before we headed into the arctic. He expected a lot, and gave a lot. And by gave, I mean gave us chicken cracklin’s and pork ribs rubbed with the most amazing dry rub ever.
In the middle of this, Liscious, Sparkles, and sista Leenie came to visit! We drank WAY too much wine, had WAY too much fun, and I impressed/horrified them with my fantastic butchering skills while prepping the Sunday night chickie.
After Meat Cutting, we went to Purchasing and Product Identification, known among the collegians as “Store Room.” You learn to identify product by filling every single purchase order for every single lab in the massive store room in the basement. Well, my group filled the req’s (short for requisition) while the 18-year-olds lounged around and thought about picking up a carrot.
This chef was a great cook–but also a math mind. We learned how to cost out individual recipes and also how to analyze a menu and pick out which items are making you good money, and which ones need to be fixed. There was a 10-minute lecture that involved words like “dog” “star” and “plow” that was hands-down one of the most educational experiences I’ve had in a LONG time. He also had no patience for idiots or sloths, so we got along quite well.
Ahh so many words! so few pictures! what shall we do??